The word khameer comes from khameera, meaning to leaven or ferment. The
dough mush be kneaded well and left at least 12 hours before baking.

Before placing on a hot iron griddle, the dough is sprinkled with a little water or
beaten eggs to bind it together. Some people quickly turn the griddle over
the heat to allow the dough to bubble and brown on top.

This bread is traditionally Bedouin and is served for breakfast, or in the
evening, when it would accompany cheese, eggs, chami, honey and home-made
butter.

1 tablespoon yeast

2 cups wheat flour

2 cups all purpose four

3 eggs

1/2 cup sugar

1/2 cup powdered milk

1/2 cup oil

1 teaspoon ground fennel

1/2 teaspoon saffron

1 teaspoon cardamom

1 teaspoon salt

1 ½ cups warm water

Beaten egg and sesame seeds for garnish

Dissolve yeast in tepid water. Put dry ingredients in a bowl, make a well in
the center, add eggs, yeast and oil. Add enough water to make a very thick
pancake batter, whisk well, cover tightly and put in a warm place for 10-12
minutes.

Warm a small frying pan )ungreased). Take a handful of dough and
put it in the pan, patting in flat with little water in your hand, to form a
round pattie which is not too thick. Heat through and when it starts to
bubble, put a teaspoon of beaten egg on top and sprinkle sesame seeds over.

When the bread begins to swell and turns brown on the bottom, remove from
the pan, and put under the grill until brown on top. Continue in this way
with the reminder of the dough.

Makes approximately 15 pieces.

From "The Complete United Arab Emirates Cookbook" by Celia Ann Brock-Al Ansari